Food Technology GATE Past Year Paper Questions and Answers Part 3
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Q.26 Blanching influences vegetable tissues in terms of
Choices
(A) Enzymes production
(B) Alteration of cytoplasmic membrane
(C) Stabilization of cytoplasmic proteins
(D) Stabilization of nuclear proteins
Answer: (B) alteration of cytoplasmic membrane
Q. 27- Match the toxicants of plant foods in Group I with their main plant source given in Group II.
Group I | Group II |
---|---|
P) Gossypol | 1) Khesari Dahl (Lathyrus sativus) |
Q) Vicine | 2) Cotton seeds |
R) Glucosinolates | 3) Fava beans |
S) BOAA (beta-N- Oxalyl Amino L-Alanine) | 4) Rapeseeds |
(A) P-2, Q-3, R-4, S-1
(B) P-2, Q-4, R-3, S-1
(C) P-3, Q-1, R-2, S-4
(D) P-4, Q-3, R-1, S-2
Answer: (A) P-2, Q-3, R-4, S-1
Q.28 Match the products in Group I with the enzymes used for their preparation given in Group II.
Group I | Group II |
---|---|
P) Aspartame | 1) Lipase |
Q) Cocoa butter substitute | 2) Glucose isomerase |
R) High fructose corn syrup | 3) Thermolysin |
S) Lactose free milk | 4) Invertase |
(A) P-2, Q-1, R-4, S-3
(B) P-3, Q-1, R-2, S-5
(C) P-1, Q-3, R-2, S-4
(D) P-1, Q-2, R-4, S-5
Answer: (B) P-3, Q-1, R-2, S-5
Q.29 Match the food items in Group I with the type of colloidal dispersion given in Group II.
Group I | Group II |
---|---|
P) Mayonnaise | 1) Sol |
Q) Tomato ketchup | 2) Emulsion |
R) Cake | 3) Gel |
S) Curd | 4) Solid foam |
(A) P-4, Q-1, R-2, S-3
(B) P-3, Q-1, R-2, S-4
(C) P-2, Q-3, R-4, S-1
(D) P-2, Q-1, R-4, S-3
Answer: (D) P-2, Q-1, R-4, S-3
Q.30 [a] Assertion: In the presence of sucrose, the temperature and time for gelatinization of starch increases.
[r] Reason: Sucrose, due to its hygroscopic nature, competes with starch for water needed for
Gelatinization.
(A) Both [a] and [r] are true and [r] is the correct reason for [a]
(B) Both [a] and [r] are true but [r] is not the correct reason for [a]
(C) Both [a] and [r] are false
(D) [a] is true but [r] is false
Answer: (A) Both [a] and [r] are true and [r] is the correct reason for [a]
Q.31. Standard pasteurization protocol for milk is adequate for destroying
(A) Clostridium sporogeneses
(B) Bacillus cereus
(C) Clostridium Botulinum
(D) Listeria monocytogenes
Answer: (D) Listeria monocytogenes
Q.32 Which one of the following is NOT a component of an evaporator?
(A) Heat exchanger
(B) Vacuum separator
(C) Condenser
(D) Cyclone separator
Answer: (D) Cyclone separator
Q.33. Among the following animal foods, the fat content is least in
(A) Beef
(B) Chicken meat
(C) Pork
(D) Lamb flesh
Answer: (B) Chicken meat
Q.34The enzyme that hydrolyzes starch to maltose is
(A) -amylase
(B) β-amylase
(C) Glucoamylase
(D) Cyclodextrin glucanotransferase
Answer: (A) α-amylase
Q.35. Which one of the following is NOT enriched in endosperm during parboiling of paddy?
(A) Thiamine
(B) Niacin
(C) Iron
(D) Fat
Answer: (D) Fat
Q.36. Heat-treated legume seed proteins are more digestible than those of untreated legume seed proteins due to
(A) Reaction of reducing sugars with ε-amino group of lysine
(B) Increased binding of lectins to intestinal mucosal cells
(C) Thermolabile nature of lectins and Kunitz-type protease inhibitors
(D) Thermolabile nature of Bowman-Birk type of inhibitor
Answer: (C) Thermolabile nature of lectins and Kunitz-type protease inhibitors
Q.37What is the percent relative humidity at which both the dry bulb and wet bulb thermometers would record equal temperatures?
(A) 0
(B) 10
(C) 50
(D) 100
Answer: (D) 100
Q.38 Milk is flowing at 0.12 ⟋min in a 2.5 cm diameter pipe. The temperature of the milk is and the corresponding viscosity and density are 2.1 x Pas and 1029 kg⟋ , respectively. If the flow is found to be turbulent under the given conditions, the Reynolds number is ________
Answer: 50,230
Q. 39. Whole milk (34,950 kg) containing 4% fat is to be separated in 6 h period into skim milk with 0.45% fat and cream with 45% fat. The flow rate of cream stream (kg⟋h) from the separator is
Answer: 464.169
Q.40. Match the edible plant tissue in Group I with the type of carotenoid given in Group II.
Group I | Group II |
---|---|
(P) Corn | (1) Lycopene |
(Q) Red pepper | (2) -Carotene |
(R) Pumpkin | (3) Capsanthin |
(S) Tomato | (4) Lutein |
(A) P-3, Q-4, R-2, S-1
(B) P-2, Q-1, R-3, S-4
(C) P-4, Q-3, R-2, S-1
(D) P-1, Q-2, R-4, S-3
Answer: (C) P-4, Q-3, R-2, S-1